Time 15m Yield 12 servings Number Of Ingredients 7 Steps:
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well. Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika. Add your choice of toppings (see tips) before serving. (Nutrition information DOES NOT include toppings.)
Time 40m Yield 24 deviled eggs Number Of Ingredients 7 Steps:
Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them. Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors. Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
Time 15m Yield 2 dozen. Number Of Ingredients 12 Steps:
In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.
Time 15m Yield 24 Number Of Ingredients 7 Steps:
Cut eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended. Spoon mixture into large resealable plastic bag. Cut small corner from bag and pipe filling into egg white halves. Sprinkle with paprika. Add, if desired, your choice of Toppings (see Tips) just before serving.
